I have been pushing myself to make a salad bowl every weekday so I can graze through it when I’m working. It has been helping. Im not binging mindlessly, mostly. Saturdays and Sundays are off the charts.
Waking up early and packing lunches for kids and husband also aligns my food for the rest of the day. They prefer a wrap/roll most of the time, and it needs to be wrapped. I prefer it that way too. It helps kids eat without digging their dirty hands before it goes in their mouths.
Sandwiches or wraps can be had on-the-go without a spoon. The only downside to this is that they are not hot meals. Well as long as my kids finish it, I'm content.
These salads I have been having are over the course of about 10 days. My little sister is just like my mom, always new ways to keep herself hit, and eating healthy. She told me to have every meal like a rainbow. She has been a source of inspiration. Her mantra is now my mantra!
More veggies, less meat and dairy.
More fruits and nuts, less processed sugar.
More water, less artificial drinks.
1. Chicken rainbow salad:
This salad was so good. I think salads taste delicious with avocado! The chicken was a quick pan stir-fry of onions, boneless chicken seasoned in garam masala, paprika, salt, vinegar and garlic paste. Used that in a wrap for the kids lunchboxes. Leftovers went into my salad bowl. Below, this salad bowl has lettuce, spinach, carrot, cherry tomatoes, chicken stir-fry and mashed avocado.
2. Dried Fruit and Nut Salad:
This salad bowl was very filling. Was scrambling to finish it all day. Orange, pear, cranberries, walnuts, pistachios, banana and dates. Topped it off with a few dark chocolate chips.
3. Edamame Salad:
Salty Edamame was the high of this salad. Juicy oranges and cherry tomatoes, crunchy lettuce and carrots. A serving of scrambled egg whites and drizzle of buttermilk ranch.
This salad was a good combination of spicy and cool. The textures played well together. Lettuce, red bell peppers, carrots and cucumber along with spicy chicken stir-fry. Topped with buttermilk ranch.
Mandarin oranges took the prize in this salad. Pomegranate looked delicious but was a little tart. Pear, apple and lettuce. A sprinkle of chaat masala will greatly enhance this salad.
I’d suggest you eat up the banana first and then mix the other ingredients together. You can also use mashed avocado as dip for your apple and pear. Was a good one, with salt and pepper.
This salad has strawberries, cold turkey deli, grapes, cucumbers, apples and shredded cheese blend. I spicy island dressing makes a great combination to pair with.
This salad was a nutty combination of chicken, apples, lettuce, celery and walnuts. The textures played well together. Topped with buttermilk ranch.
A breakfast salad bowl of mashed avocado, wheat toast, egg, oranges, broccoli stir fried with chili flakes and salt, and apples.
10. Stir-fry Zucchini and Broccoli shred salad:
I stir-fried these veggies with olive oil, salt and pepper. You may choose to eat it raw or even steam it slightly. You can also toss in cooked quinoa or wild rice into this to make a flavorful fried rice. Enjoy!
